Ingredients
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2 tablespoons Olive Oil
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1 Onion
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2 Carrotsdiced
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2 Celerysliced
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5 Garlic Clovesminced
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18 oz Tomatoesdiced
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6 cups Vegetable Broth
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2 small Potatoes
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1 medium Zucchini
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12 oz Green Beanschopped
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2 cups Cornfrozen
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2 Bay Leaves
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1/2 teaspoon Curry Powder
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1 teaspoon Italian Seasoning
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1 teaspoon Salt
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1/2 teaspoon Black Pepperground
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1 tablespoon Lemon Juice
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Thyme leaveschopped
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Parsleychopped
Directions
Steps
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1
Done
|
Warm a large stockpot over medium heat. Add the oil. Add the onion, carrot, celery, and garlic. Add salt and pepper to taste. Cook, stirring occasionally, for 10 minutes or until the veggies are soft and aromatic. |
|
2
Done
|
Add the curry powder and Italian spice, and arrange the leaves. Cook for 1 minute while constantly stirring. Tomatoes, broth, potatoes, zucchini, green beans, and corn are added to the saucepan. |
|
3
Done
|
Remove the pot from the heat and remove the bay leaves. Stir in the lemon juice. Taste and season with more salt or pepper. Serve. |
